Embedded Files
In my family, when we start talking about Thanksgiving, we quickly start asking, can we have something else besides turkey. It's not that we don't like traditions, cause we are all about traditions. It is more that turkey is just kind of bland tasting. Well every year we end up making turkey and it all tastes fine.
For our family gatherings, we usually have a couple of turkeys and mine each year is something smoked. This year we hit it out of the park. What is the key you ask? A maple syrup brine. The salt brine locks in the juiciness of the meat, while the syrup adds a nice, smokey sweetness.
Don't wait till thanksgiving to try it!
Ingredients:
7-8 lb Turkey Breast
1 cup kosher salt
2 - 12 oz maple syrup bottles
10 tbs dry rub
Directions:
Brine turkey:
Create brine by adding 1 gallon of water, 1 cup kosher salt, 12 oz maple syrup & 4 tbs dry rub. Stir till combined, then add turkey. Add additional water as needed to cover turkey.
Put in fridge for 8-12 hours.
Air Dry Turkey:
Remove from brine and rinse well.
Placed on a rimmed baking sheet and air-dry in the fridge for 12-24 hours.
Weber Smoker Instructions:
Remove turkey from fridge to allow it to get to room temp.
Fill 2 chimney starters with charcoal and light.
While the coals are heating up, baste the turkey with maple syrup (about 6 oz) then cover with 4 tbs of dry rub (leaving 2 tbs for basting).
Once the coals are fully white, pour in smoker.
Assemble the smoker and fill the water pan 3/4 full of warm water. Assemble the remaining parts of the smoker with the bottom vent's 50% open and the top vent 100% open.
Once the temp settles at 300° F, add the turkey. The temp should fall to 250° F.
Maintain the temp around 225-275° F for 3-3.5 hours.
Once the turkey is on, create the baste by combining 6 oz of maple syrup and 2 tbs dry rub.
After 1.5 hours, start basting the turkey with the baste mixture every 15-20 minutes.
If eating the same day, remove from smoker when the turkey reaches 155° F.
Wrap in foil, then a towel and put in warm cooler. Let rest for at least 30 minutes and up to 3 hours then eat.
If eating the next day, remove from the smoker when the turkey reaches 150° F.
Wrap in foil, then a towel and put in warm cooler. Cut after 2-3 hours then wrap and serve the next day.
The turkey can sit in the cooler for 2-3 hours and stay very warm.
Page updated
Report abuse